February 8, 2012 2 Comments

Macaroning in New York

On my latest trip to New York I decided to make it a macaron trip, the idea mainly inspired by the opening last year of Ladurée, the famous Parisian tea salon that finally has come to the states. I hope Pierre Hermé will follow suit but for now I will settle for a little piece of Paris in Ladurée, literally, as the macarons are flown over every week.

And before I get into the little details of each macaron, here is my blurb, macaron tasting 101, because I take it that seriously. It’s like wine tasting.

Ladurée’s pastel green is as recognizable to sweet lovers as Tiffany’s blue is to shopaholics. In the midst of the rainy weather, the window display on Madison Avenue was a welcoming spring combination of green and lavender. This is the only photo I have of the shop, as true to the Paris locations, photography is not allowed inside.  I figured the window was acceptable since it is viewable from the outside.

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January 6, 2012 Post a Comment

My Take: Tyler Florence’s Wayfare Tavern

The day after Christmas when one would think to ease off the excessive eating and start making resolutions for a healthier diet in the new year, I went with my family to try out Tyler Florence’s SF restaurant, Wayfare Tavern in the Financial District.

The last time I checked out one of his eateries, it was last summer at Rotisserie & Wine.  Since then he has added on Hawk’s Tavern in Mill Valley, bringing the grand total to 4.  I’ll aim for 3 out of 4 by the end of this year and still no diet resolution in place.

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October 31, 2011 Post a Comment

Favorites from Dessert First 2011

My long over due post on this year’s Dessert First event in San Francisco!

Thanks to Project Open Hand and their Facebook dessert photo contest, I got to attend Dessert First in August. San Francisco’s pastry chefs come together to for what I call the ultimate dessert tasting. All the proceeds go toward Project Open Hand’s efforts to provide healthy meals for those in need in the Bay Area. What better way to help out than by eating desserts?

There seemed to be a couple of recurring themes, not sure if it was an intentional or not, but peanut butter was a common ingredient and anything cream/yogurt-like was the dessert of choice.  Here are my highlights from the event.

 

Upon first walking in, there was this gorgeous dessert display from Daniel Corey at the Intercontinental Hotel where the event was held.

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April 2, 2011 6 Comments

Market Pick: G.L. Alfieri Almond Brittle

Where: G.L. Alfieri Nuts & Fruits, front of the SF Ferry Building on market days
What: Dark Chocolate Almond Brittle

G.L. Alfieri Farms has a fantastic assortment of nuts and dried fruit.  For bakers, the ground almond meal and flour are perfect for making French macarons.  I am eager test out the flour the next time I bake. But for instant gratification, I turn to the addicting Dark Chocolate Almond Brittle.  It’s thin, with just the right ratio of brittle to chocolate coating. At the stand they are generous with their samples and I leave to peruse the rest of the market in good spirits.